Director of Restaurant SystemsThe Director of Restaurant Systems will be responsible for managing, maintaining, analyzing, and optimizing operational data across several systems including Point-of-Sale (POS), Restaurant Inventory Controls, and Back-of-House (BOH) Kitchen data platforms. This role serves as a critical resource for food cost analysis, recipe management, business analytics, and operational system integrity across all Taproom locations.
Reports to: EVP Retail Operations
Supervisory Responsibility: This position does not have direct supervisory responsibilities.
Key Responsibilities- Manage daily review of Food and Sales Mapping, ensuring data accuracy across operational systems.
- Process and validate invoicing data and ensure alignment with inventory and purchasing systems.
- Manage and maintain menu item data, including product setup, pack sizes, inventory tracking, and pricing information.
- Create, update, and finalize restaurant recipe cards, ensuring consistency and accuracy across locations.
- Identify and resolve data discrepancies between POS, inventory, invoicing, and kitchen management systems.
- Analyze operational data to identify trends, opportunities, and inefficiencies, providing actionable insights to support profitability and informed decision-making.
- Coordinate system enhancements and vendor relationships to ensure maximum performance and functionality.
- Partner with stakeholders to deliver data-driven analysis and performance reporting that supports business objectives.
- Conduct post-month-end reporting and review to ensure system compliance.
Key CompetenciesStrategic Mindset - Anticipates future trends and implications accurately. Readily poses future scenarios. Articulate credible pictures and visions of possibilities that will create sustainable value. Creates competitive and breakthrough strategies that show a clear connection between vision and action.
Decision Quality - Makes sound decisions, even in the absence of complete information. relies on a mixture of analysis, wisdom, experience, and judgement when making decisions. Considers all relevant factors and uses appropriate decision-making criteria and principles. Recognizes when a quick 80% solution will suffice.
Accountable & Results Oriented - Takes ownership for achieving results and following through on commitments, even in challenging circumstances. Establishes clear expectations, monitors progress, measures outcomes, and holds themselves and others accountable. Builds feedback into processes, addresses obstacles proactively, and remains focused on delivering results.
Effective Collaboration & Communication - Communicates clearly and effectively across a variety of settings, audiences, and organizational levels. Listens attentively, adapts communication style to the audience and message, and provides timely and helpful information. Works cooperatively across the
organization to achieve shared objectives, builds trust and support, and values diverse ideas and perspectives. Partners effectively with others, represents their own interests while considering those of others, and recognizes colleagues for their contributions and accomplishments.
Requirements- Minimum 5-7 years of experience managing or supporting restaurant Point-of-Sale (POS) systems.
- Strong understanding of Back-of-House (BOH) restaurant systems and kitchen management databases.
- Advanced knowledge of food inventory control, purchasing, and invoicing processes.
- Strong analytical and problem-solving skills with exceptional attention to detail.
- Strong project management and organizational skills with the ability to manage multiple priorities and deadlines.
- 5+ years of strong proficiency with Microsoft Excel and data management applications.
Preferred- Experience in restaurant operations, franchise operations, or food service technology environments.
- Familiarity with inventory management, purchasing, and food costing software.
- Experience in kitchen management such as Executive Chef or Sous Chef positions.
- Experience with systems integration, data mapping, and database management (Compeat, Toast).
Physical Requirements- Ability to sit, stand, and move throughout the workday.
- Ability to use a computer and standard office equipment for extended periods.
- Ability to communicate effectively verbally, in writing, by phone, and via video conferencing.
Work EnvironmentThe Director of Restaurant Systems will primarily perform work duties in a clerical office setting. This role routinely involves standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. No travel is required.
Position Type/Expected Hours of WorkThis is a full-time, salaried position with up to 20% of travel. Workdays are typically Monday through Friday. Standard business hours, with occasional additional hours required during month-end, inventory counts, or business-critical periods.
DisclaimerThis Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks and duties
